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Shrimp and Scallop Sauté

Shrimp and Scallop Sauté

Shrimp and Scallop Sauté


3 Tablespoon butter

3 Tablespoon olive oil

4 Large garlic cloves minced

1 Lb. mushrooms, sliced

2 Tablespoon tomato paste

1/4 Cup dry white wine or vermouth

1/4 Cup fresh lemon juice

1 Lb. med. shrimp, peeled & de-veined

1 Bunch green onions sliced

1 Lb. bay scallops

1/3 Cup chopped fresh parsley



Melt butter and oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté one minute, increase the heat to high and add fresh mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds.  Add wine or vermouth and fresh lemon juice and bring to boil. add shrimp and sliced green onion and stir 1 minute. Add scallops and stir until shrimp and scallops are cooked through about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately. Serve peas or broccoli on the side and serve shrimp and scallops over rice.  Serves 6.





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